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Prep Time: 10 Minutes Cook Time: 6 Minutes |
Ready In: 16 Minutes Servings: 6 |
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I found this recipe online (don't remember where) looking for ways to use up mushrooms and have adapted it slightly. This is an easy, smoky-flavored spread that can be used on warm crusty bread or as a topping for steak. Ingredients:
2 tablespoons butter |
1/2 teaspoon rosemary |
4 cloves garlic, minced |
3 cups mushrooms, chopped |
1/4 cup parsley, chopped |
1 (15 ounce) can tomatoes |
1 teaspoon cornstarch |
1 tablespoon scotch whisky |
Directions:
1. In a large skillet over medium heat, melt butter and saute rosemary and garlic until tender.
2. Stir in mushrooms and saute until juices run.
3. Add parsley and stir occasionally to prevent sticking.
4. When mushrooms are tender, stir in tomatoes and mix well.
5. Stir in cornstarch.
6. Simmer for about 5 minutes or until sauce is thickened and bubbly.
7. Stir in Scotch and cook for 1 minute more.
8. This will keep in the fridge for about 3 days.
9. For an Italian flavor, substitute oregano or basil for rosemary and red wine for Scotch.
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